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I cured and smoke a ham

BGEChicagoBGEChicago Posts: 571
So 3 weeks ago I decided to try try to cure and smoke a picnic ham and the more traditional ham shank. Here they are from the store:

Removed the skin and made some awesome chicharrones ...

Then in a giant Ziplock with Prauge powder and salt.... I just wanted to keep it as simple as possible for my first try:

After 21 days curing I rubbed it with meathead rub and threw it on the egg with apple running at 325:

Ready to pull off the egg, took it to 165:

Plated pic:

I would do it again, it was very good..

Thanks for looking.
Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL


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